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Using a sharp knife, remove the rind from the pork and discard. Cut pork into 3cm pieces, then into large chunks.
Heat oil in a saucepan over medium heat. Add the garlic and ginger, and cook for 1 minute or until fragrant, then add the pork and cook for 2-3 minutes.
Add the maple sauce, soy sauce, fish sauce, cinnamon, star anise, 1½ cups (375ml) water. Bring to a simmer. Use a large slotted spoon to skim off any impurities that rise to the surface.
Reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the pork is tender and the sauce is thick and glossy.
Meanwhile, for the pickle, combine baby cucumber, spring onion, chilli, vinegar, sugar and salt in a bowl. Set aside.
Remove pork belly mixture from the heat.
Drain the pickle and combine with the coriander and Thai basil.
Divide rice and pork belly among bowls and top with some of the sticky sauce. Top with pickled salad.